Pumpkin Cupcake Mason Jar Trifles

In this post: It’s fall y’all! Made in perfect single-portion sizes, these delicious pumpkin cupcake mason jar trifles make a scrumptious finish to any fall meal. 

Fall is also known as pumpkin spice season around here. Which means loads of pumpkin-filled, yummy foods. And these pumpkin cupcake mason jar trifles make a sweet finale to fall get-togethers. Plus, mason jar desserts are just plain fun!

(*Note this recipe can be made gluten free, but it does contain eggs and dairy, so avoid making it for your friends with sensitivities to those foods.)

How to Make Pumpkin Cupcake Mason Jar Trifles

Making these pretty little desserts is not hard at all, thanks to the cupcakes that can be made from boxed cake mix. This means you can even make them gluten-free if you want just by using a gluten-free boxed cake mix. Or if you’re really pressed for time, grab some premade pumpkin cupcakes to use and just skip to the layering part of the recipe! 

They are on the sweet side though, so they aren’t exactly healthy food! 

Ingredients 

For the pumpkin cupcakes:

• 1 16.5 ounces white cake mix (use gluten-free if desired)
• ½ cup granulated sugar
• 15 ounces canned pumpkin
• ½ cup vegetable oil
• 4 egg whites
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves

For the layered filling:

• 8 ounces cream cheese or non-dairy cream cheese substitute), room temperature 
• 4 cups powdered sugar
• ¾ cup heavy cream or coconut cream
• 2 teaspoons vanilla

Optional toppings:

• whipped topping
• walnuts
• caramel sauce

Directions 

To make the cupcakes:

1. Preheat the oven to 350 degrees.
2. Beat the first 8 ingredients in a large mixing bowl on low speed for about 30 seconds or until mixed together.
3. Spray 24 muffin tins with cooking spray, or line with cupcake liners. Fill each slightly more than half full.
4. Bake for 18-21 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
5. Remove cupcakes from the oven and let cool completely.

For the layered filling:

1. Cream together cream cheese and 2 cups of powdered sugar.
2. Add in the heavy cream and vanilla, and mix well.
3. Continue mixing and add in the remaining 2 cups of powdered sugar ½ cup at a time, until well blended.

Assembly of each dessert jar:

1. In small mason jars or dessert dishes, place a pumpkin cupcake (or half of a cupcake if using very small dishes/jars) at the bottom.
2. Top with roughly ¼ cup cream cheese icing.
3. Top that with another cupcake.
4. Then top the whole thing with the optional toppings of whipped cream, walnuts, and/or caramel sauce.
5. Repeat for each Pumpkin Cupcake Mason Jar Trifle.

Makes 12 servings. 

Continue to Content

Pumpkin Cupcake Mason Jar Trifles

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 21 minutes

Total Time: 41 minutes

It's fall y'all! Made in perfect single-portion sizes, these delicious pumpkin cupcake mason jar trifles make a scrumptious finish to any fall meal. 

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Ingredients

For the pumpkin cupcakes:

• 1 16.5 ounce white cake mix (use gluten free if desired)
• ½ cup granulated sugar
• 15 ounces canned pumpkin
• ½ cup vegetable oil
• 4 egg whites
• 1 teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves

For the layered filling:

• 8 ounces cream cheese or non-dairy cream cheese substitute, room temperature
• 4 cups powdered sugar
• ¾ cup heavy cream or coconut cream
• 2 teaspoons vanilla

Optional toppings:

• whipped topping
• walnuts
• caramel sauce

Instructions

To make the cupcakes:

1. Preheat oven to 350 degrees. Beat first 8 ingredients in a large mixing bowl on low speed for about 30 seconds or until mixed together.
2. Spray 24 muffin tins with cooking spray, or line with cupcake liners. Fill each slightly more than half full.
3. Bake for 18-21 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
4. Remove cupcakes from oven and let cool completely.
   

For the layered filling:

1. Cream together cream cheese and 2 cups of the powdered sugar.
2. Add in the heavy cream and vanilla, and mix well.
3. Continue mixing and add in the remaining 2 cups of powdered sugar ½ cup at a time, until well blended.
   

Assembly of each dessert jar:

1. In small mason jars or dessert dishes, place a pumpkin cupcake (or half of a cupcake if using very small dishes/jars) in the bottom.
2. Top with roughly ¼ cup cream cheese icing.
3. Top that with another cupcake.
4. Then top the whole thing with the optional toppings of whipped cream, walnuts, and/or caramel sauce.
5. Repeat for each Pumpkin Cupcake Mason Jar Trifle.
   

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Have you made mini trifles before? What about pumpkin cupcake mason jar trifles?